Pepita Corn Bread
By november
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Ingredients
- 1 1/2 cups all-purpose flour (6 3/4 ounces)
- 1 1/2 cups cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 large eggs
- Cooking spray
- 1/3 cup pumpkinseed kernels
Details
Preparation
Step 1
Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, and salt in a large bowl. Combine buttermilk, oil, honey, and eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Spoon batter into an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle batter evenly with pumpkinseeds. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm
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